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Publikováno v:
Journal of Advances in Biology & Biotechnology. :1-7
Fish is an extremely perishable food item and requires preservation for future use. Several methods including drying, are used round the world for preserving fish and to extend its shelf-life. The microbial quality of sun-dried fish locally called
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8420c292f51f2582f1302a6708e0831c
https://doi.org/10.9734/jabb/2020/v23i330148
https://doi.org/10.9734/jabb/2020/v23i330148
